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New Potato, Bean and Blue Cheese Salad

Hearty summer salad with lots of rich goodness

8 - 10

Serves

20 mins

Prep Time

25 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

Need to bring a plate? Try this refreshing summer salad, offering a delightful contrast of textures and flavours. It's an ideal accompaniment for summertime barbecues or as a light, satisfying main dish, embodying the essence of fresh, seasonal fare.

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Ingredients

for salad

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1kg new potato

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400g green beans

or asparagus

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2 Tbsp finely chopped chives

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2 cups rocket

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150 blue vein cheese

crumbled

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½ cup walnut

toasted

for dressing

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¼ cup mayonnaise

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¼ cup sour cream

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2 tsp runny honey

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1 Tbsp capers

chopped

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1 tsp lemon zest

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2 Tbsp lemon juice

Method

to make salad

1

Boil the potatoes in a large pot of salted water for 12 minutes or until cooked through. Cool. Slice into bite-size pieces.

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2

Plunge the beans and/or asparagus for 4 minutes in boiling water. Refresh in cold icy water to keep the vibrant green colour. Cut into smaller pieces and add to the potatoes.

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3

Add half the chives, rocket, blue cheese and half the walnuts.

4

For the dressing combine the mayonnaise, sour cream, honey, capers, zest and juice in a small bowl.

5

Dress the salad 20 minutes before serving. Garnish with the remaining chives and walnuts.

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Nutrition Information per Serving (195g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1008 kJ (241 kcal)

Protein

8.0g

Total Fat

16.7g

Saturated Fat

4.7g

Carbs

14.1g

Sugars

4.2g

Sodium

239mg

Iron*

1.2mg

* Percentage of recommended daily intake (Aust/NZ)